- 500g carrots, peeled and roughly chopped
- 1 onion, finely sliced
- 2 tbsp olive oil, plus more to serve
- Big pinch of salt, plus more to season
- 1 tsp cumin seeds, toasted and ground
- 1 tsp coriander seeds, toasted and ground
- 250g split red lentils
- freshly ground black pepper
- 4 tbsp za’atar, to serve
- Put the carrots and onion into a roasting tin. Add the olive oil and a big pinch of salt, season with a good grinding of black pepper. Add the ground spices, mixing well to coat.
- Cover the roasting tin tightly with foil and roast the carrots and onion for about 35 minutes, until tender.
- Rinse the red lentils well in cold running water and place in a saucepan with 1 litre of water. Place over a moderate heat and bring to a boil. Skim off any froth that rises to the surface, then reduce the heat and simmer for 15–20 minutes, until cooked and very soft.
- Blend the lentils until smooth. Add the roasted carrots and onion and process to a texture of your liking (coarse or smooth – it’s up to you).
- Check the seasoning, adding more salt and pepper to taste. You can thin with additional water if you prefer the soup to be a little looser.
- To serve, slick each bowl of soup with a little more olive oil and sprinkle over the za’atar.
From Home Cookery Year by Claire Thomson, Quadrille, £30
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